Vesuvius Tomatoes

EdsGirlAngie's Note:

Ths recipe comes from Rialto at The Charles Hotel in Cambridge, Massachusetts. These well-seasoned roasted tomatoes are delicious as a warm salad topper, or chopped up in pasta, or added to soup. The original recipe calls for much more olive oil, but I like it like this.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 3 tablespoons olive oil , divided
• 1 medium onion , finely chopped
• 6 ripe plum tomatoes , seeded and halved lengthwise
• 1 clove garlic , minced
• 2 teaspoons dried basil
• ½ teaspoon salt
• ¼ teaspoon sugar
• 1⁄8; teaspoon crushed dried red pepper (or to taste)

Directions:

1. Preheat oven to 250 degrees F.
2. Heat 1 tablespoon olive oil in skillet over medium heat and saute onions until tender, about 8 minutes.
3. Place tomatoes in a single layer in large roasting pan, add onions, 2 more tablespoons olive oil, garlic, basil, salt, sugar and crushed red pepper.
4. Toss to coat thoroughly, and roast until tomatoes are tender but not mushy, about 2 hours.

Reviews

[yogi]

These are so good! The tomatoes have such great flavor, and it was pretty easy to throw together and just pop in the oven. I used them on an antipasto platter, and later just mixed them with the leftover olives and marinated artichokes for a great pasta topper (actually, that made a great salad and late night snack too!) I added extra red pepper and omitted the sugar and they were just perfect. Now that they're gone, I miss them and must make more! They're so handy to have around to add to recipes. Looking forward to adding them to a minestrone soup maybe. Thanks EdsGirl, these are going to be made often.